When I wrote the menu for IbN, I included a few of my family’s favorite dishes.
The last time that Kaitie was home, Ralph and I treated her to dinner at IbN. Her reaction was the same as Craig’s. I feel like we are at home.
My family has both enjoyed and suffered my culinary journey. Their suffering has become the stuff of legends. Whenever, something does not taste good I work on it until I get it right. I never assume that it is the recipe’s fault.
When the girls were nine years old, I experimented with tofu. For several months, I worked on every possible combination of ingredients trying to create something delicious from soybean curd.
Week after week, our suppers consisted of tofu combined with all manner of vegetable and herb combinations. My normally boisterous dinner table was glum but dutiful. Ralph and the girls would eat in silence, smile politely when finished and spend the rest of the evening trying to digest their meal.
The tofu experiments ended with me trying to ingratiate myself back into their appetites with a Pavlova peace-offering.
I prepared Pavlova at the restaurant for the first time last week. My recipe is crunchy on the outside but billowy and soft on the inside – a perfect Italian meringue. Our customers are loving it as much as my family.
I could not ask for more!
preheat oven 275*F
1 cup egg whites, at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
4 teaspoons cornstarch
1 teaspoon white wine vinegar
1 teaspoon vanilla extract
Line baking sheet with parchment paper and spray lightly with baking spray
Beat egg whites with salt and cream of tartar until stiff peaks form
Gradually add sugar, 2 tablespoons at a time, beat until billowy
Add cornstarch, beat well – the mixture will have a beautiful sheen
Add vinegar and vanilla
Spread out on baking sheet making a 12 x 12 square – batter should be 2″ high
Place in oven and bake for 1 hour and 15 minutes
Cool completely and serve with whipped cream and your favorite fruit.
Thanks for reading.